In the News

An analysis of purchase drivers from the 2017 Survey reveals six distinct groups of consumers, including foodies. These profiles help us understand how different consumers think about and shop for food beyond traditional demographics like age, income or gender.

"Meat-ing" Expectations—July Newsletter

Access the July 2017 issue of the Food Insight newsletter, bringing you science-based insights and perspectives on the latest trends in nutrition, food safety, and health.

Join the FACTS Network!

Join Food Advocates Communicating Through Science (FACTS) to help balance the conversation and dispel myths! We're "Serving Up Reliable Food Insights" on issues like one above.

No front page content has been created yet.

Article
Whether waking up to the aroma of freshly brewed coffee, enjoying lunch with a refreshingly cold soft drink or relaxing in the evening with a cup of tea, these daily pleasures often have a common ingredient—caffeine. People have enjoyed foods and beverages containing caffeine for thousands of years...
Article
Caffeine is one of the most comprehensively studied ingredients in the food supply and has been safely consumed in foods and beverages for centuries.  Evidence of caffeine’s beneficial effects on performance, both mental and athletic, is especially strong.  Also linked with athletic performance,...
Article
Background Plant foods, such as fruits, vegetables, and whole grains contain many components that are beneficial to human health. Research supports that some of these foods, as part of an overall healthful diet, have the potential to delay the onset of many age-related diseases. These observations...
Article
This publication addresses common health issues for women and how caffeine can safely be consumed, dispelling myths about caffeine and women's health. Topics include pregnancy, fertility, miscarriage, birth defects, breastfeeding, cancer and heart disease.  PDF Version of the full brochure. This...
Article
Background Grains have been the “staff of life” for thousands of years, serving as a vital food source for humans. Until the last century grains were commonly eaten as whole grains. Advances in the milling and processing of grains allowed large scale separation and removal of the bran and germ,...

Pages